The Ultimate Double Cheeseburger

• Stand mixer with dough hook
• Heavy-bottomed or cast iron pan
• Baking sheet and oven

1. 1

   Mix dry ingredients for the dough

   
   Time 2 minHeat N/A

   Add all-purpose flour, milk powder, sugar, salt, and instant yeast to the bowl of a stand mixer. Give a quick mix to combine the dry ingredients.

   Watch at 0:12
2. 2

   Add eggs and water, mix with dough hook until combined

   
   Time 3 minHeat N/A

   Add eggs and water to the mixer. Install the dough hook and mix on low speed until just combined. Don't overmix at this stage.

   Watch at 0:18
3. 3

   Add butter gradually, one tablespoon at a time

   
   Time 22 minHeat N/A

   While the mixer is running, add the softened butter one tablespoon at a time, waiting for each addition to incorporate fully before adding the next. Once all butter is in, increase speed to medium-high and mix for 15-20 minutes until the dough is smooth and elastic.

   How to tellDough should be smooth, elastic, and pull cleanly from the bowl's sides

   Watch at 0:22
4. 4

   First proof: rest at room temperature, then refrigerate overnight

   
   Time 60 minHeat Room temp to cold

   Shape the dough into a ball and place it in a buttered glass bowl. Cover with plastic wrap and let rise at room temperature for 1 hour. Then move to the fridge for 12 hours or overnight. This long fermentation develops flavor and makes shaping easier.

   Common mistakeEnsure plastic wrap covers the dough to prevent it from drying out

   Watch at 0:41
5. 5

   Divide the dough and shape into tight, smooth balls

   
   Time 65 minHeat Room temperature

   Remove the chilled dough and divide into 6 equal portions. Roll each portion against the counter with your palm to form a smooth, tight ball—the goal is to build surface tension so each one turns out round and taut. Place on a parchment-lined baking sheet, cover with plastic wrap, and let proof at room temperature for 1 hour.

   How to tellDough should be noticeably puffy; when poked, it should slowly spring back but not fully

   Watch at 1:00
6. 6

   Brush with egg wash, coat with sesame seeds, add ring molds

   
   Time 25 minHeat Oven 190°C (375°F)

   Make a quick egg wash by beating an egg. Brush it generously on all sides of each dough ball. Immediately coat with sesame seeds—don't worry about coverage; they'll spread as the buns bake. For restaurant-quality results, place buttered ring molds around each bun. Bake in a preheated 190°C oven for 15-20 minutes until golden brown.

   How to tellBuns should be golden brown with a slight shine

   Watch at 1:20
7. 7

   Grind three cuts of beef, alternating for an even blend

   
   Time 10 minHeat N/A

   Grind chuck, short rib, and brisket in equal portions using a meat grinder. Alternate feeding the three cuts in as you grind so they blend evenly together rather than coming out in separate layers.

   Watch at 1:58
8. 8

   Shape the patties: wider than the bun, with a center dimple

   
   Time 10 minHeat Refrigerated

   Handle the meat as little as possible while shaping. Form patties slightly wider than your buns since they'll shrink about 20% during cooking—use a bun to check the size. Press a small dimple in the center with your finger to prevent the patty from puffing into a ball as it cooks. Loosely cover and refrigerate until ready to cook.

   Common mistakeDon't overwork or press the meat too much—it will become dense and bouncy if handled too much

   Watch at 2:35
9. 9

   Slowly caramelize the onions, scraping up the fond

   
   Time 30 minHeat Medium heat, then low

   In a pan over medium heat, melt butter and oil together. Add thinly sliced onions and a generous handful of salt; stir to coat evenly in the fat. Reduce to low heat and cook slowly for 25-30 minutes. Whenever the edges start to char, add a splash of water and stir to scrape up the browned bits stuck to the pan, folding them back into the onions. Repeat until the onions are deeply charred at the edges and jammy in texture.

   How to tellOnions should show visible dark charring at the edges and turn soft and glossy, almost jam-like

   Watch at 2:50
10. 10

    Quick-pickle the cucumbers with a hot brine

    
    Time 10 minHeat Brine boiled, then off heat

    Slice cucumbers thin and place them in a jar (thin slices won't slide out of the burger). In a small pot, combine water, vinegar, sugar, salt, peppercorns, crushed garlic, chili flakes, and a bay leaf; bring to a boil. Carefully pour the hot brine over the cucumbers. Don't cover the jar yet—it's dangerously hot. The cucumbers turn into pickles within minutes, and the longer they sit, the stronger they taste.

    How to tellCucumbers should quickly turn translucent and soften once the hot brine is poured over them

    Common mistakeDon't cover the jar right after pouring—the brine is scalding hot

    Watch at 3:42
11. 11

    Mix the secret sauce

    
    Time 5 minHeat N/A

    Combine mayonnaise, Dijon mustard, a little ketchup, a few chopped pickles, a splash of pickle brine, vinegar, garlic powder, onion powder, smoked paprika, and a touch of lemon zest in a bowl, then mix well. For a brighter pop of color, add a little extra paprika or turmeric. Once you're happy with it, cover and refrigerate until you're ready to assemble.

    How to tellSauce should look smooth and pale orange, evenly blended with no lumps

    Watch at 4:30
12. 12

    Season, sear the patties, and melt the cheese

    
    Time 8 minHeat High heat

    Just before cooking, season both sides of the patties with salt and fresh cracked pepper. Add oil to a heavy-bottomed or cast iron pan and heat over high heat until it just begins to smoke. Add the seasoned patties and don't move them—let them develop a beautiful golden-brown crust on the bottom (2-3 minutes). Flip, then immediately place 2 slices of cheese on each patty. Cover with a lid and let the cheese melt (a splash of water helps create steam that melts the cheese faster). About 1-2 minutes until completely melted and glossy.

    How to tellPatties should have a golden-brown crust; cheese should start melting from the edges and eventually cover the patty

    Watch at 5:22
13. 13

    Toast the buns and prepare toppings

    
    Time 5 minHeat Medium heat

    While the patties cook, cut the buns in half. Melt butter in a pan or griddle, place each cut side of the buns face-down in the butter, making sure they're fully coated. Cover with a lid and let steam for about 1 minute—this softens the insides while keeping the bottom slightly crispy. Meanwhile, fry your favorite frozen fries (the chef used frozen fries for convenience and flavor).

    How to tellBun bottoms should be lightly toasted and butter-kissed while interiors stay soft

    Watch at 5:43
14. 14

    Assemble the double cheeseburger

    
    Time 3 minHeat N/A

    Spread secret sauce on the bottom bun. Layer with iceberg lettuce, tomato slices, then the first cheesy patty. Add quick pickles, then the second cheesy patty. Top with caramelized onions, diced red onion, and a little more secret sauce. Crown with the top bun.

    How to tellBurger should have distinct layers with melted cheese; caramelized onions should be visible and jam-like on top

    Watch at 6:14

Estimated per serving. Actual values vary with ingredients and portion size.